PasPapa

Prep time: 10

Cooking time: 20

Country: Germany

Min person: 4

Price: 2.30 pp

Includes:

Salt and pepper the pork chops
Pour the buttermilk into a bowl and flour onto a large plate.
Dip pork chops in the buttermilk on both sides and let the excess drip off then cover chops in flour.
Repeat the process for extra thick crust.
Place the pork chops in the fridge for at least 15 minutes.
Heat vegetable oil in a frying pan and add the pork chops and fry until golden brown, about 3-4 minutes on each side.
Remove the pork chops and set them aside.
Drain most of the oil(leave some for the sauce - about 2 tsp
Add the butter and melt it into the oil.
Add the four and mix constantly for 3-4 minutes or until the mixture is a rich, caramel brown.
Add the milk, paprika, beef bouillon cubes, pepper, and continue to mix until all lumps have gone.
Bring to a simmer, while continuing to mix.
Add the mushrooms and continue to simmer while stirring occasionally

Add more salt and pepper to taste.
After 3 or 4 minutes add the pork chops to the sauce, leaving the tops exposed.
Cover, reduce the heat to low, and simmer until the center of the pork chops is done.(+-10 to 15 minutes)
Serve immediately.